Sweet with a little ginger spice make this a great purée for baby. As simple as peel, cut, roast, puree. I totally didn’t think Mia would like this one but she loves it! Ate 4 whole ounces in seconds.

Tomorrow’s Post: the easter bunny, jesus and a gastric bypass

carrot, apple and ginger purée {for baby stage 2}

• 6 carrots
• 3 apples*, apples are on the dirty dozen list choose organic if possible
• 1 tsp of grated fresh ginger, about a 1 1/2 inch section of ginger
• 1/4 cup water or baby apple juice, organic if possible

Preheat oven to 400°.

Peel carrots. Cut in sections and place in a baking dish.

Cut apples in half and remove core.

Place apples face down in same baking dish as carrots. Cover with foil and place dish in oven.

Roast for 30 to 40 minutes or until carrots and apples are fork tender.

Place carrots in food processor or blender.

With a spoon scoop apple out of the peel. Discard peel and put the apple in the food processor.

Add ginger to the food processor.

Process until smooth adding the water or juice a little at a time until the desired consistency is reached.

If storing, place puree in an ice-cube tray and cover with plastic wrap. Place in freezer and once frozen store in a freezer bag. Each cube is 1 ounce and recipe will make 1 tray depending on how much liquid added. Will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days. Enjoy!

* I like to use a variety of apples. Gala, Fuji, Granny Smith, Macintosh are all good choices. Granny Smith apples do cook faster so keep an eye on them and remove before carrots are done.

yummmmm…

BTW, I’m so getting a pair of these. Maybe not matching because that would be weird and I would be that weird annoying mom that everyone runs away from. But I miss my Chucks. *reliving the 80′s/90′s and i living vicariously through my daughter*

It’s oatmeal time again. We were out for a while. It was tough, real tough but I got a chance to make a couple weeks worth and now we have a happy baby. Here’s an updated take on the first stage 1 oatmeal recipe post: oatmeal is everywhere.

This recipe makes 2 large adult servings or 1 ice-cube tray (for storing) and a little left over for baby. We’re making it this morning to get Tim fueled up for his upcoming race this weekend in Ft.Woth.

Note: pears, apples, cherries, and raisins are all on the “dirty dozen” list of produce to by organic. If possible try to get these items organically. Also, as with any new baby food recipe make sure baby is used to all ingredients before serving.

Pear Apple and Cherry Oatmeal {for baby stage 2 + and everyone}

• 2 cups water
• 2/3 cup oatmeal, not instant
• 1 pear, organic if possible, peeled, cored and cubed
• 1 apple, organic if possible, peeled, cored and cubed
• 1/3 cup dried cherries, chopped, organic if possible
• 1/4 cup golden raisins, choped, organic if possible
• 2 Tbs brown sugar
• 1/4 tsp pure vanilla extract
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp cinnamon* some babies are known to have a sensitivity towards cinnamon, read this WholesomeBabyFood.com “Spices and Herbs” article for more information

In a pot bring the water to a boil and add the rest of the ingredients listed. Simmer on medium low for 10 to 15 minutes or until the pears and apples are tender.

You can either serve now or puree in a food processor or blender. Add more water if needed.

If making this strictly for baby you will have plenty of left over. Pour into an ice-cube tray. Cover with plastic wrap or ice-cube tray cover. Place in freezer and when frozen remove from trays. Store in freezer bags. Each cube is 1 ounce. Will store in freezer for 3 months or in the refrigerator for 3 days.

Mia is now 15 months and still loves this recipe! If you are like us and the doctor’s orders are to add a little more chub to those baby cheeks (b/c of Mia’s prematurity), this is a great vehicle for a little extra whole milk or butter!

Now I must get off the computer and in the car. It’s time for another marathon weekend. It’s funny how when my husband and I first were together and in the early days of our marriage, weekends were full of music gigs and musicians. Now it’s full of races and sweaty runners! This time we’re off to The Cowtown Marathon and in the spirit of things I will leave you with a couple of photos of races from the past. If your interested (I know it’s peeking your curiosity, right?) I’ll tweet with updates. So, follow along on twitter or check the side bar on here. Have a good weekend everyone!

Left: honestly, I can’t remember what race this is from but I love how he’s always smiling before a run. Right:White Rock Marathon in Dallas, TX

Left: Jingle Bell Run. He ran it injured, in a tux and still placed 3rd in age division! Like I said crazy. Right: Hills and Heels 1/2 marathon.

As the name suggests, this is a quick and healthy breakfast for baby. Mia of course loves it and devours it every time. Why else would I make it so much? This recipe is one for the older baby who is ready for more texture and finger food. For a smoother veggie and egg breakfast for the younger baby check out “Butternut Squash and Egg Breakfast.” Hopefully, you can use this as a starting point for your own egg recipes. Add different veggies, cheeses and whatever you can come up with that your baby can handle! Enjoy!

Eggs are an excellent source of protein,  vitamin A, D, E, B12, choline, and folic acid!

Please note that it is suggested that babies should be given only egg yolks starting at the age of 8 months, if not allergic, and the entire egg, including the whites, at 12 months. As always make sure that baby has been previously introduced to all ingredients in this recipe to rule out any allergies.

Quick Veggie and Egg Scramble {for baby stage 3+}

• 1 whole egg (baby age: 12 months) or egg yolk (baby age: 8 months)
• 1 Tbs whole milk, or formula / breast milk if baby is not ready for milk
• 1/2 Tbs butter or 1 tsp of olive oil
• 1 Tbs diced onion
• 1 Tbs diced or shredded zucchini
• 1 Tbs shredded carrot
• 1 Tbs diced tomato
• 2 Tbs marina or tomato sauce, low sodium if possible

Crack egg or egg yolk in a bowl. Discard shell. Add milk and beat with a fork until scrambled. Set aside.

Over medium-low heat, melt butter. Add onion, zucchini, and carrot. Saute until soft. About 5 minutes. Add tomato and sauté one minute more.

Next, add egg and saute until soft and cooked. Turn heat off and add tomato sauce.

Allow to cool before serving. Leftovers can be refrigerated in an air tight container for up to 3 days.

Yummmmmmm!

Tofu? For babies? That’s right. It’s a perfect way to introduce protein in your baby’s diet. When Mia started to turn her nose up at meat recently, and I was tired of feeding her copious amounts of yogurt I came across an article on tofu. I am not a tofu lover. Sorry, but it’s gooey texture is not much to be desired in my opinion. On the other hand my husband and now my baby love it!!! I was a little worried when I first offered a bowl of tofu to Mia. I was for certain that she would turn her nose up at it and through it in my face. In preparation I adorned an apron to protect me just in case I got a fist full of tofu thrown at me. In my total shock she smiled and inhaled every bite and wanted more! Why did I not try this earlier. I am now a transformed tofu lover (not for me, I’m still a little shy of the stuff).

Here are some quick facts about the odd jello-like substance:

• Tofu is a soybean curd.
• An excellent source of protein, iron, and calcium.
• Can be given to baby starting at 8 months (stage 2) but should not be given to any baby with a soy allergy
• Varieties: There are three types of tofu, Firm, Soft, and Silken. Like it sounds, it’s according to texture but the nutrition is differs.
  • Firm: Most nutritious with the highest amounts of protein, iron, and calcium. (4oz. = 120 cal., 6g fat, 13g protein, 120 mg calcium) I prefer Firm because Mia is a little older and doesn’t mind the texture. Although labeled “Firm” it is really soft and easily mailable.
  • Soft: Best used for younger babies (8 months) because of its soft texture. (4oz. = 86 cal., 9 g protein, 5g fat, 120mg calcium)
  • Silken: Again best for babies not used to texture. Silken is the softest and most creamy. (4oz.= 72 cal., 9.6g protien, 2.4g fat, 40mg calcium)
• Buying and Storage: Tofu comes in a solid block and in a carton of water. At home cut the block into 1″x1″ cubes (or smaller) and store in an air tight container filled with water. Change out the water every two days. Will last for 7 days.

Since tofu doesn’t have much flavor it can be mixed with a variety of fruits and vegetables. We have tried bananas, avocado, applesauce, butternut squash, sweet potato, and peas. We are just starting to experiment with this lovely curd so be on the look out for more experimental mixes and toddler bites!

Tofu and Banana Mash

• 4 cubes (about 1/4 to 1/3 cup) of  Tofu, I prefer Firm
• 1/4 of a large banana

If you haven’t already, cube the tofu. Store the remainder in an air-tight container with water.

Mash tofu with fork.

Next, mash the banana.

Combine and serve. Not too pretty is it? Oh well. According to Mia it’s pretty darn good.

Variations:

• Tofu, Avocado, And Banana Mash: Follow directions above and add 1/4 to 1/2 of a ripe avocado – Mia’s favorite
• Tofu and Sweet Potato Mash: Wash potato and poke several wholes in it with a fork. Wrap with damp paper towel and then plastic wrap. Place Sweet potato in microwave for 6 minutes or until soft. Scoop out flesh and discard skin. Mash potato and add 1/4 or 1/2 cup, depending on baby’s appetite, to an equal amount of mashed tofu. Stir and serve
• Tofu and Butternut Squash Mash: Defrost 3 cubes of butternut squash purée (see simple purees for baby) or use 1/4 cup cooked and mashed butternut squash. Combine with equal amount of tofu, 1/4 to 1/2 cup depending on baby’s appetite. Stir and serve.
• An idea from WholesomeBabyFood.com : Cut soft or firm tofu into small bite-sized cubes and dust it with crushed Cheerios, wheat germ or crushed graham crackers.  (cubes work best with Firm tofu but Soft works as well) I haven’t tried this yet but will be soon.

For those of you following this blog you know I like to freeze baby / toddler meals in portions for quick serving ability. This does not freeze well. Trust me! It’s better fresh anyway and is simple and fast. Enjoy the wiggly, white wonder that is tofu!

This is one of Mia’s all time favs. It is a stage 2 food if you use the egg yolk and a stage 3 if you use the entire egg.

butternut squash and egg breakfast {for baby} stage 2 or 3 food

you will need:

2 cubes (or 2 ounces) of butternut squash puree · see post: simple purees for baby

1 egg or egg yolk (it’s recommended that egg yolks be given after 8 months and whole eggs after 12 months)

pinch of Italian seasoning without salt · rosemary, oregano and thyme (optional)

whole milk or formula

Defrost butternut squash puree in microwave.

Place defrosted puree, egg and a small amount of butter (optional) in a non-stick skillet. Cook on medium-low heat and stir continuously. When egg is cooked completely add seasoning. Stir and add a small amount of whole milk or formula until desired consistency is reached. Serve when cooled.

Try adding a pinch of garlic powder or substitute squash for sweet potato. Also, if baby is ready for texture, scramble egg first then add the squash.

I ran out of blueberry puree for Mia and she is now holding my cat for ransom. Poor Athens.

I dropped everything I was doing (so laundry will get done later, woo hoo I lead an exciting life these days, a lot different than the days at the magazine or being on tour with my husband in his musician days la la la….enough rambling) what was I saying, oh yeah, I dropped everything and threw this together. She’s old enough now that I mix this with yogurt or a protein. It’s good even if your baby is pass the stage 2 foods to have on hand to cook with. She loves it. Of course you could blend anything with blueberries and she would like it. hmmmm… spinach/ blueberry??? Stay tuned.

Blueberries and mangos are stage 2 foods (8 to 10 months) because blueberries could cause an allergy, although it’s rare, and mangos have been known to be sensitive to babies who are sensitive to acidic or tropical fruits. As always consult your doctor when introducing your baby to a new stage of foods.

blueberry, apple, mango puree {stage 2 baby food}

ingredients:

1 cup of blueberries, fresh or frozen

1 cup of cored peeled and diced organic apples (apples are on the FDA “dirty dozen” list, choose organic if possible)

1 cup of peeled and diced mango

1/3 cup of water

Place blueberries, apples, and water into saucepan and bring to a boil. Simmer for 10 minutes or until apples are soft and mash-able.

Meanwhile, place mangos in a food processor or blender and pulse until slightly pureed.

With a slotted spoon, transfer apples and blueberries to the food processor reserving the cooking liquid. Puree adding the reserved liquid from the apples and blueberries until desired consistency is reached.

Place puree in an ice cube tray. Cover with plastic wrap and freeze. When frozen remove and place in a freezer bag. Store for up to 3 months. Preferably use in 1 month. Defrost in microwave to serve. Each cube is 1 ounce.

Tip: Try to keep baby occupied when in the kitchen. I still haven’t found a way to keep her mind distracted from the “I don’t want you doing that” things in the kitchen such as cat food or water dishes. If you have any ideas PLEASE let me know!  I don’t know how she got it, my guess is she has learned to open the refrigerator and the fruit drawer inside, but all of the sudden I hear crunch…crunch…crunch. I look down and…

Seriously, I’m not making this up. Where did she get the apple?

Yep. Sweetie I know you have your front teeth but I don’t think you are ready. Now put down the apple and give me the cat.

I roasted a pork tenderloin last night and had enough left over to make Mia some too. Since I knew I was going to do this today I did not do anything fancy to the pork. I just seasoned a  pork tenderloin with a small amount of extra virgin olive oil and a small amount of rosemary and garlic and placed it in a 425° oven for 25 to 30 minutes or until it reached 155°.

Pork Tenderloin with Sweet Potatoes and Peaches {stage 3baby food}

1 cup of cubed cooked, cold pork tenderloin

1 cooked sweet potato

1 cup of organic peaches, fresh or frozen

3/4 cup (or more) of water or low-sodium chicken broth (I use equal amounts of both)

Since peaches are not in season I used frozen organic peaches. To make them extra soft and sweet start by putting them in a saucepan with 1/4 cup of water.

Bring to a boil and simmer for 5 to 10 minutes or until water is at least halfway evaporated.

Scoop the flesh out of the sweet potato. Discard skin.

Place pork (cold meats puree best) and sweet potato in food processor or blender along with 1/4 cup of broth or water and puree until mixed.

Add peaches and puree, adding water or broth as needed to reach desired consistency (i usually use a total of 3/4 cup).

Place in an ice cube tray for easy storage and portion control. Makes one tray and each cube is an ounce. Cover with plastic wrap and freeze. Once frozen remove cubes from tray and store in a freezer bag. Keeps for 3 months. Preferably use in one month. Defrost to serve and if desired add milk, formula or a small amount of olive oil or butter. Mia loves this recipe!

Since I’m making Hatch Chili Chicken Stew today I decided to make extra chicken for some baby food. There are many different ways I cook chicken for Mia and this is just one. I use chicken thighs because they have the most nutrition and iron.

Apple Thyme Chicken and Rice {stage 2 or 3 baby food, depending on texture}

5 Chicken Thighs

1 to 2 Small to Medium  Organic Gala or Macintosh Apples Peeled, Cored and Diced or 6 oz Organic Applesauce

1/2 cup Cooked Brown Rice (Uncle Ben’s makes a 90 second microwave package that is super easy and fast)

1/2 cup Organic Apple or Pear Juice

1 Tablespoon of Fresh Thyme or 1/2 Tablespoon of Dried Thyme

Cooking Liquid From Chicken

To Prepare:

Combine chicken and apples in a medium sized pot and cover slightly with water.Bring to a slow boil and then turn the heat down.
Simmer until the meat pieces are cooked; approximately 20 minutes. Keep an eye on the liquid level when simmering.

When meat is fully cooked and the apples are mushy, remove contents to a bowl and allow to cool (Cold chicken purees better).

Place chicken and apple in a blender or large food processor. Add rice, thyme, and juice. Puree until smooth adding the reserved liquid from cooking if needed for a thiner puree. Pour into ice cube trays. Cover with plastic wrap and freeze. When frozen remove from trays and place in freezer bags. Each cube is 1 ounce and is good for 3 months. Preferably use within 1 month. Can be combined with milk or formula to thin out when served.

I can’t seem to make enough of this stuff! She loves it and while I’m on here and Mia’s sleeping why not share this simple recipe.

Oatmeal (stage 1 to toddler baby food)

1/2 cup of oatmeal – not instant

1 1/2 cups of water

2 peeled, cored and cubed apples, preferably organic since apples are on the “dirty dozen” list of foods to eat organic (I also make this with pears, peaches, and sweet potatoes)

Bring water to a boil.

Add oatmeal and apples.

Cook until apples are tender.

If baby is ready for textured food, mash well until apple chunks are smooth and serve.

If not, place in food processor or blender. At this time you can add spices such as a pinch (1/4 tsp) of cinnamon*, vanilla bean, or freshly grated nutmeg if your baby is ready.  Process until smooth.

Serve. Place remaining oatmeal in ice-cube trays and freeze. Store in freezer bags. Each cube is one ounce and can be stored for 3 months. This recipe makes one ice-cube tray full. Thaw out to serve.

When I serve this to Mia I add a small amount of vanilla PediaSure. PediaSure is typically given when babies are ready for whole milk around 12 months old. A small amount sweetens the oatmeal just enough. You can also add a small amount of brown sugar, maple syrup, or vanilla yogurt if you don’t have PediaSure hanging around the house.

* note – cinnamon has been known to have an allergic reaction in a small percentage of babies. Mia just happened to be one of them. It caused a short-term burn around her lips and diaper rash. Her pediatrician said she’s just sensitive and should grow out of it by age three. Of course, always check with your pediatrician before introducing new foods.